OHHH my goodness. Talk about a great ingredient that is a mainstay in pantries from coast to coast. Homemade tahini is incredibly easy to make and incredibly delicious to boot.
What Is Tahini?
Tahini is a ground or pureed mixture of hulled sesame seeds with olive oil and is often described as peanut butter in terms of how it looks. If we are being honest here, think of it just like you would almond butter or cashew butter. Just a different nut or seed being ground into a velvety paste.
It is commonly seen in Middle Eastern cuisines and Mediterranean cuisines. It is what gives hummus recipes body and velvety texture, it gives baba ghanoush (baba ganoush) a boost, it is used in ice cream flavors, it can be incorporated in salad dressings, and it is great in marinades.
Health Benefits of Tahini
Tahini has more protein in a serving than you would get from milk or many varieties of nuts. It is high in B vitamins as well as vitamin E. Not to mention it touts magnesium, calcium, and iron.
Always give it a smell or taste test before you use it. Like nuts and oils, it is high in fat and it can spoil easily and since we aren’t using any preservatives, this can happen faster than with store bought. The funky and musty smell it gives off when this happens is a dead giveaway. Discard it and make another batch.
Ingredients
You can easily buy a jar of store-bought tahini, but it is often other ingredients that simply aren’t necessary. That is why making it at home is so glorious! These are the only ingredients you will need to make homemade tahini.
- Sesame Seeds- white are best for this recipe, although black can add an unexpected color.
- Neutral Oil- Avocado, canola and grapeseed are good choices. Smoke point isn’t important, but flavor is. Using sesame oil will be overwhelming.
- Pinch of Salt– Salt helps to brighten and amplify flavors and serves as a natural preservative. It is optional and can be omitted if you choose.
Variations
This homemade tahini sauce recipe is a great base — you can add lots of other ingredients to adjust the flavor!
- Lemon – Squeeze in a little bit of lemon juice to add a citrusy flavor to the sauce.
- Garlic – Blend in minced fresh garlic cloves or garlic powder.
- Spices – Try shaking in some cumin or cayenne pepper powder for an extra layer of flavor.
- Thickness – For a thinner consistency, whisk in a bit of water or add more oil.
- Sweetener – Agave, honey, or maple syrup can add sweetness to the sauce.
- Fresh Herbs – Make a green tahini sauce by adding fresh parsley, cilantro, mint, basil, or dill. Or use them as a garnish when serving.
- Oil – Use sesame oil to add even more nuttiness to the sauce. Or, use extra virgin olive oil for subtle floral undertones.
How to Make Homemade Tahini
This easy tahini sauce is a cinch to make. Just put your oven to work for a few minutes to toast the seeds before you let your food processor finish the job!
- Toast the seeds. Preheat the oven and line a baking sheet with parchment paper. Spread the sesame seeds into an even layer on the parchment and bake. Toasting sesame seeds (any seed or nut) deepens the flavor.
- Remove and cool. As soon as they have a light brown exterior, take them out of the oven. Keep in mind they will continue to get darker if left on the hot baking sheet after you take them out, so I recommend letting them cool on a different plate or surface. Sesame seeds can easily get too dark and in turn, bitter and it happens fast!
- Blend. Once completely cooled, put your toasted sesame seeds and oil and salt in a food processor (or high speed blender), and blend until smooth, scraping down the sides of the food processor in the process. If it needs more oil, add it slowly blending in between each addition. I like to use olive oil, but other neutral oils work too. Avocado oil and grapeseed oil are close seconds.
- Store. Scoop the finished sesame seed paste into an airtight container and keep in the fridge. You may need to give it a good stir before each use much like you would with natural peanut butter, it has the tendency to separate.
Recipes that Use Homemade Tahini
Homemade tahini sauce is a fantastic condiment that pairs perfectly with all sorts of proteins like chicken, beef, and lamb. It’s also a tasty spread for sandwiches and burgers and it’s an amazing addition to gyros, shawarma, kebabs, and falafel. You can also use it to make baked goods like brownies.
Storage and Freezing
How to Store Tahini
Storing homemade tahini is like storing any other nut butter. A cool place out of the sun is ideal. Transfer the sauce to a mason jar or airtight container and store for 3-4 weeks.
Can I Freeze Tahini?
Place the sauce in a freezer-safe container or a resealable freezer bag and store it for up to 3 months. If you want to store it in small portions, you can also freeze it in an ice cube tray.
More Homemade Sauce Recipes
If you know mw, you know how much a good sauce. Here are some of my favorites that I know you’ll love too!
Homemade Tahini Recipe
Ingredients
- 2 cups white sesame seeds
- 1-2 tablespoons neutral oil (avocado oil , grapeseed oil, canola oil)
- 1/8 teaspoon fine sea salt
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper. Spread the sesame seeds into an even layer on the parchment and bake for 10 minutes or so.
- As soon as they have a light brown exterior, take them out of the oven and transfer to a plate to cool.
- Once completely cooled, put your toasted sesame seeds and 1 tablespoon of the oil and salt in a food processor, and blend until smooth. If it needs more oil, add it by the ½ tablespoon blending in between each addition.
- Scoop the finished tahini into an airtight container and keep in the fridge for 3-4 weeks. You may need to give it a good stir before each use much like you would with natural peanut butter, it has the tendency to separate.
- Store in an airtight container at room temperature in a cool dry place.
- If you’ve tried this recipe, come back and let us know how it was in the comments and ratings!
Video
Nutrition
Do the sesame seads need to be hulled? I’m hoping to avoid that because I imagine that would be a pain and I’d like to avoid going to the store!
Well, it largely depends on the type you are using- I used hulled seeds. Most seeds in the US are already hulled. It would be labeled “natural” if they aren’t. And yes, that would be a huge pain! So the short answer is, yes, they need to be hulled or you will have a lumpy, weird texture tahini. I hope you don’t have to run to the store!
Who knew it was so simple to make your own perfectly smooth and creamy tahini!
I love this homemade version of tahini. I hate buying the ones in the grocery stores cause they have other ingredients I dont recognize. Better homemade knowing what I’m putting in.